In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined.

In another bowl, combine the buttermilk, egg, and melted butter. Beat until smooth.

Gently pour the wet mixture into the dry ingredients and mix until just combined. Fold in the finely chopped pecans.

Let the batter sit for about 5-10 minutes.

Preheat a non-stick griddle over medium heat, lightly greasing it.

Scoop about 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form and then flip.

Transfer cooked pancakes to a plate, cover with foil to keep warm, and serve with syrup or fruit.